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Crisp and airy mini pavlova dessert or Easter meringue cookies topped with rich and decadent Nutella and speckled Robin’s eggs are sure a crowd-pleaser. They come together effortlessly and are perfect for the Easter celebration.
Pavlova is one of our favorite sweets/desserts. Not only it’s easy to make, but its crisp texture on the outside and a soft and almost marshmallow-like texture on the inside, make it hard to not eat a whole bunch of them! My kids LOVE pavlovas a lot! I don’t even need to put any topping on them and they disappear faster than I could make them. For real!
Tips for success
Making Pavlova may seem intimidating especially if you have never dealt with whipping meringue. But it’s not as scary as you think. I would say it’s pretty straightforward. Here are some tips:
1. Make sure your mixing bowl and whisk attachment are grease-free
The egg whites will not whip up properly with traces of grease
2. Separate the eggs when they are still cold
It’s easier to separate the whites from the yolks when they are still cold (just out from the fridge). Be careful not to drop any egg yolks into the whites. The yolks contain fat and the meringue won’t whip up properly
3. Let egg whites come to room temperature
It is easier to whip the egg whites when it’s not cold and at room temperature. So I usually let them sit at room temperature for 30 minutes or if you are pressed for time, put the bowl of egg whites in another bowl filled with warm water to bring the temperature of the egg whites up much faster.
4. Add sugar gradually
Don’t dump the sugar all at once. Gradually add them in and stop halfway to scrape the sides of the bowl because sometimes the sugar stuck to the side of the bowl and doesn’t get whipped properly
5. Bake at a low temperature
Baking at low temperature allows the meringue to dry and crisp up without browning the meringue
6. Only put toppings when ready to serve
Toppings like whipped cream, custard, etc will soften the meringue making it soggy. So it is best to only put the toppings on Pavlova and serve immediately
Perfect texture of Pavlova. Crisp outside and soft but not sticky on the inside
Why Pavlova is chewy
There are several reasons why the Pavlova is chewy and sticky instead of crisp on the outside and soft but not sticky on the inside:
1. Humid days
If humidity is really high where you are or if it has been raining a lot, this could be the reason. Even just sitting at room temperature after baking on a humid day can make the Pavlova turns chewy and sticky
2. Underbaking
Most likely you need to bake them longer at low temperature to allow enough time for the meringue to dry up so it can be crispy
Why Pavlova cracks
1. The oven temperature is too high
2. Overbeaten meringue
I use medium-high speed (speed 6 on KA) to whisk the meringue. We want to beat it slower so there’s enough time for the sugar to dissolve without overbeating the meringue. Overbeaten meringue will separate and crack when you bake them
How to make mini Easter Pavlova with Nutella and speckled Robin’s eggs
1. Preheat the oven to 300 F (150 C) for a conventional oven and 280 F (138C) for a convection oven. Line one large baking sheet with parchment paper. Don’t use wax paper because it’s going to stick badly.
Separate the egg whites from the yolks into a mixing bowl and make sure there are no droplets of yolks or any grease coming into contact with the egg whites. You will have trouble whipping the egg whites later.
2. Beat the egg whites until they are foamy and white using a mixer (a stand mixer is best if you have one), I use speed 4 on my Kitchen Aid
3. Increase the speed to medium-high, I use speed 6 and gradually add in the sugar in 3-4 batches with 1-2 minutes interval between each
4. Continue to beat until the meringue is glossy and forms a stiff peak when you hold it up
5. Fold in the cornstarch, vinegar/lemon juice, and vanilla extract
6. Just mix until combined with a spatula. Don’t overmix it
7. I use a large piping bag (which I did) fitted with an open-star tip. Spoon the meringue into the bag
8. Hold the piping bag straight up and gently pipe out the meringue to form a roughly 1 1/2 to 2-inch circle in diameter, 1 1/2 inches tall and about 1-inch apart from each other
9. Use the back of the spoon to create an indentation in the middle
10. Lower the oven temperature to 220 F (104 C) for conventional oven and 200 F (93 C) for a convection oven and pop the meringue into the oven. Bake for the next 1 hour 10 minutes. Turn off the oven and then leave the Pavlova inside the oven for another 1 hour
11. Remove from the oven to a cooling rack to let them cool down completely
12. When ready to serve, spoon some Nutella on top of the meringue and then top with 2 mini Robin’s Egg chocolate candy and serve on the same day for the best result
Did you make this easy mini Easter Pavlova with Nutella recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Easy Mini Easter Pavlova with Nutella/ Easter Meringue Cookies
Ingredients
Please measure the ingredients by weight
Meringue:
- 60 gr egg white (room temperature) about 2 egg whites
- 55 gr granulated sugar
- 1 tsp cornstarch
- ½ tsp vinegar/lemon juice
- ½ tsp vanilla extract
Topping (you can use whatever you wish):
- Nutella
- Robin's Speckled Eggs Candy
Instructions
Prepare the meringue:
- Preheat the oven to 300 F (150 C) for a conventional oven and 280 F (138C) for a convection oven. Line one large baking sheet with parchment paper. Don't use a wax paper because it's going to stick badly
- Separate the egg whites from the yolks into a mixing bowl and make sure there are no droplets of yolks or any grease coming into contact with the egg whites. You will have trouble whipping the egg whites later. Save the egg yolks for other use
- Beat the egg whites until they are foamy and white using a mixer (a stand mixer is best if you have one). Gradually add in the sugar in 3-4 batches and continue to beat until the meringue is glossy and forms a stiff peak when you hold it up. Fold in the cornstarch, vinegar/lemon juice, and vanilla extract. Just mix until combined with a spatula. Don't overmix it
Shaping without piping bag:
- You can drop the meringue onto the parchment-lined baking sheets using spoons to form a roughly 1 1/2 to 2 -inch circle and about 1 1/2 inches high, about 1-inch apart from each other. Use the back of the spoon to create an indentation in the middle
If using piping bag:
- I use a large piping bag (which I did) fitted with an open-star tip. Spoon the meringue into the bag. Hold the piping bag straight up and gently pipe out the meringue to form a roughly 1 1/2 to 2-inch circle in diameter, 1 1/2 inches tall and about 1-inch apart from each other. Use the back of the spoon to create an indentation in the middle.
Baking:
- Lower the oven temperature to 220 F (104 C) for conventional oven and 200 F (93 C) for a convection oven and pop the meringue into the oven. Bake for the next 1 hour 10 minutes. Turn off the oven and DO NOT open the door and then leave the Pavlova inside the oven for a minimum of 1 hour or overnight. Remove from the oven to cooling rack to let them cool down completely
- If the Pavlova still stick to the parchment paper, most likely it needs longer time in the oven because it hasn't dried up completely
Assembling (only when you are ready to serve them):
- Spoon some Nutella on top of the meringue and then top with 2 mini Robin's Egg chocolate candy and serve on the same day for the best result
Storage:
- Store the Pavlova shells in an air-tight container. Don't store in the fridge as this will make the meringue wet and lose its crispness. You can freeze them however for up to one month in an air-tight container. Simply thaw at room temperature and then assemble with topping when ready to be served
